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Thousand-year Eggs on Mung Bean Noodles


Thousand-year Eggs on Mung Bean Noodles
3 thousand-year eggs, peeled, rinsed, ans minced
1/2 teaspoon coarse salt
1 teaspoon granulated sugar
1 teaspoon sesame oil
1 Tablespoon Chinese rice wine
dash ground white pepper
3 ounces wide mung bean noodles, soaked, then cut into two-inch lengths
1/2 scallion, green part only, minced
1 Tablespoon pork floss
1. Mix eggs with salt, sugar, sesame oil, rice wine, and ground pepper, and set aside for ten minutes.
2.Put mung bean noodles into a pot of boiling water, and when they change and become transparent, remove and rinse them in ice cold water. Then dry them somewhat on a dish towel and put them on a serving plate.
3. Top the noodles with the thousand-year egg mixture, and sprinkle them with the minced scallion and the pork floss. Then serve.

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